Hot N Tangy Peach Marinade Recipes

SWEET AND TANGY PEACH RELISH

Sweet and Tangy Peach Relish image

Provided by Elizabeth Green

Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 medium peaches, about 1 1/2 pounds, peeled and cut into 1/2-inch-wide slices
3/4 cup sugar
1/2 cup cider vinegar
1/4 teaspoon hot red-pepper flakes
1 small red onion, halved lengthwise and sliced crosswise 1/8 inch thick (1 cup)
3/4 teaspoon salt

Steps:

Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

HOT N TANGY PEACH MARINADE

HOT N TANGY PEACH MARINADE image

Categories Marinade Chicken Fruit Marinate Quick & Easy Backyard BBQ Healthy

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup peach nectar
1/4 cup balsamic vinegar
1/8 cup reduced sodium soy sauce
1 tbs Asian hot chili garlic sauce
1 tbs molasses
1/8-1/4 cup light brown sugar
salt to taste

Steps:

Whisk all ingredients in a medium sized bowl. Allow protein to marinade for 10-15 minutes in the fridge. Reserve excess marinade. Simmer in heavy saucepan over low heat while preparing meat and serve alongside for dipping. Makes approximately 1 cup of marinade.

MARINATED PEACHES

Marinated Peaches image

Provided by Michael Symon : Food Network

Categories dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

6 peaches, halved, pits removed
1/4 cup honey
2 oranges, juiced
1 cup vodka
1/2 cup freshly chopped mint leaves
Pinch salt

Steps:

Slice the peaches and place n a large mixing bowl. Toss the peach slices with the remaining ingredients. Let marinate for 1 hour and serve.

SPICY ISLAND MARINADE

Spicy Island Marinade image

This is a sizzling hot marinade with an intensely bright and tasty flavor combination, perfect for grilled chicken or pork. Pour over your favorite meat in a resealable plastic bag or covered bowl; marinate in the refrigerator for 1 to 4 hours.

Provided by torgie39

Categories Marinades

Time 10m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup olive oil
½ cup orange juice
½ mango, peeled and seeded
2 green onions
¼ cup thyme sprigs
1 scotch bonnet chile pepper
1 lime, juiced
1 tablespoon dry mustard
1 tablespoon sea salt
1 teaspoon ground cinnamon

Steps:

Place olive oil, orange juice, mango, green onions, thyme, chile pepper, lime juice, dry mustard, salt, and cinnamon into a food processor or blender; puree.n

Nutrition Facts : Calories 146.7 calories, Carbohydrate 5.8 g, Fat 14 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 661.7 mg, Sugar 3.5 g

PEACH BARBECUE SAUCE

Peach Barbecue Sauce image

Sweet and spicy, this is a whole bunch tastier than your normal bottled barbecue sauce. I make this from late summer harvested fruits and vegetables and can it for use throughout the year and for holiday gifts. It is very mild, but that can be tweaked if you're so inclined.

Provided by Karen Barris Calabro

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 10h35m

Yield 48

Number Of Ingredients 19

Ingredients

7 large white peaches, peeled and pitted
5 large tomatoes, stems removed
1 large sweet onion, peeled
3 bell peppers - halved, seeded, and stems removed
10 cherry peppers - halved, seeded, and stems removed
5 jalapeno peppers - halved, seeded, and stems removed
4 cloves garlic, peeled
2 cups white sugar
1 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
2 tablespoons herb seasoning (such as Bragg® Sprinkle Seasoning)
1 tablespoon mustard seeds
1 tablespoon canning salt
1 tablespoon cracked black pepper
2 teaspoons celery seeds
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 (6 ounce) can tomato paste
6 1-pint canning jars with lids and rings

Steps:

Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 61.9 calories, Carbohydrate 13.5 g, Fat 0.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 206.5 mg, Sugar 11.6 g

HOT AND SPICY MARINADE

Hot and Spicy Marinade image

I found this copycat recipe off the internet. The marinade is enough for 2 small meals. This would be ideal for OMAC

Provided by Abby Girl

Categories Pork

Time 15m

Yield 1 3/4 cup

Number Of Ingredients 11

Ingredients

1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili paste (more or less depending on taste)
1 teaspoon hot pepper flakes (more or less depending on taste)
1/4 teaspoon pepper
2 garlic, minced
1/2 onion, minced

Steps:

Combine the ingredients for the marinade in a zip lock bag. Add the meat and marinate.

Nutrition Facts : Calories 735.7, Fat 29.7, SaturatedFat 3.8, Sodium 3578, Carbohydrate 109.3, Fiber 13.1, Sugar 47.7, Protein 15.1

FRESH PEACH SAUCE

Fresh Peach Sauce image

I like to make my breakfast table as pretty as possible. This peach sauce adds a warm golden color to the table and terrific flavor to pancakes, waffles and French toast.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

3 tablespoons sugar
2 teaspoons cornstarch
Dash ground nutmeg
1/2 cup water
1 cup sliced peeled fresh peaches
1/8 to 1/4 teaspoon almond extract

Steps:

In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

Nutrition Facts : Calories 23 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 0 protein.

TANGY BEEF OR PORK MARINADE

Tangy Beef or Pork Marinade image

I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.

Provided by Cathy17

Categories Deer

Time 10m

Yield 6 ounces

Number Of Ingredients 8

Ingredients

1/4 cup red wine vinegar
1/8 cup soy sauce
1/4 cup honey or 1/4 cup agave nectar
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 tablespoons sesame oil or 2 tablespoons olive oil
1 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes (optional)

Steps:

Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
Stir well.
Taste for your own taste preferences.
It should have a sweet tangy taste.
Add garlic, sesame oil and optional red pepper flakes.
Mix well.
Pour into ziploc bag, add meat and press out all air.
Marinate in fridge for several hours shaking the contents often as the oil will separate.
I usually marinate overnight, but a couple hours is fine too.
Marinating overnight makes the meat extremely tender and flavorful.
The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
You can adjust however you wish to your liking.
I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.

SWEET 'N' SPICY CHICKEN

Sweet 'n' Spicy Chicken image

My husband and three children love this tender, sweet and spicy chicken. Peach preserves add just a touch of sweetness, while taco seasoning and salsa give this dish some kick. This entree can be made even zippier yet by adding more taco seasoning and using spicier salsa. -Sheri White, Higley, Arizona

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 tablespoons taco seasoning
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 to 2 tablespoons canola oil
1-2/3 cups chunky salsa
1/2 cup peach preserves
Hot cooked rice

Steps:

Place taco seasoning in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 23g protein.

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